Beer-battered Curried Cauliflower with Cilantro-Mint Chutney

Pass on the pretzels and reach for this beer snack instead. Light, crispy batter surrounds tender cauliflower in a spicy, savory bite that pairs perfectly well with lager. Plus it's vegan, just like this month's interview, Tracy Hurst.

In a large bowl, combine the raw cauliflower with the curry, salt, turmeric, garam masala, and ground coriander. Set it aside while you prepare the batter.

To make the batter, whisk the flours, baking powder, cumin seed, and salt in a medium bowl. Add the beer, whisking constantly, until the batter is smooth and thin and falls in ribbons from the whisk. If it seems too thick or too thin, adjust using either a tablespoon or two of water or a tablespoon or two of rice flour. Crack open a second beer and take a swig. Continue to drink during the next step.

When the oil reaches 375 F, dunk individual cauliflower florets in the batter, completely coating them, then carefully lower into the hot oil. Fry, turning occasionally, until the batter is crispy and a deep golden brown. Remove from the oil and drain on paper towels. Serve hot with Cilantro-Mint Chutney (recipe below) and a crisp lager such as Metropolitan's Dynamo.